CANNELLINI BEAN DIP WITH PRESERVED LEMONS – ALOADES OLIVE OIL

A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.

Ingredients

1 tin cannellini beans

120ml Aloades extra virgin olive oil

1 tbsp water

1 clove garlic, crushed

Juice ½ lemon

½ tsp salt

1 preserved lemon, diced

Generous pinch dried oregano

4 pita breads

½ tsp chili powder

Salt and Pepper

Method:

Pre-heat oven to 200ᵒC (400F) Gas 6

Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.

Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.

To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.